1Saute the garlic and either mushrooms, sundried tomatoes or ham in a little oil, add the frozen spinach and put a lid on it. When the spinach is about half defrosted, add the cream. Let cook gently until spinach is completely defrosted.
2Meanwhile boil water for the pasta and cook the pasta according to instructions.
3To serve, either simply mix the sauce with the pasta and serve with grated cheese on the side. You can also mix the two together, put in a pyrex, top with grated cheese and stick under the broiler to melt and brown cheese.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.